Caramelized Onion & Burrata Dip with Flatbread

Ingredients:

For the caramelized onions:

2 large yellow onions, thinly sliced

2 tbsp olive oil

1 tbsp

1 tsp balsamic vinegar (optional, for depth)

Salt, to taste

For the dip:

1 ball burrata (about 4 oz), torn

4 oz cream cheese, softened

1/4 cup sour cream or Greek yogurt

1/4 cup grated parmesan or pecorino romano

1 garlic clove, minced

Black pepper, to taste

Chives or parsley, finely chopped (for garnish)

For the flatbread:

Store-bought naan or pita, or use fresh dough

Olive oil

Sea salt

Optional: herbs like rosemary or thyme

Instructions:

1. Caramelize the onions (30–40 minutes)

Heat olive oil and butter in a pan over medium heat.

Add sliced onions and a pinch of salt.

Stir occasionally, letting them soften and darken slowly. Reduce heat as needed to avoid burning.

After ~30 minutes, stir in balsamic vinegar for flavor.

Once golden brown and jammy, remove from heat.

2. Make the dip base

In a mixing bowl, combine cream cheese, sour cream, parmesan, garlic, black pepper, and half of the caramelized onions.

Mix until smooth (you can use a food processor if you want it extra creamy).

3. Assemble & bake the dip

Preheat oven to 375°F (190°C).

Spread the dip mixture into an oven-safe dish

Top with torn burrata and the remaining caramelized onions.

Bake for 15–20 minutes until bubbling and golden on top.

4. Make the flatbread

Brush flatbread with olive oil, sprinkle with sea salt and optional herbs.

Warm in a hot pan or oven for a few minutes until slightly crispy and warm. To Serve:

Garnish dip with fresh chives or parsley.

Serve hot with sliced warm flatbread.

Optonal Add-ins:

A drizzle of hot honey or chili oil over the dip for a spicy-sweet kick.

Add crispy pancetta or bacon bits for meat-lovers.

Stir in a few spoonfuls of roasted garlic or sun-dried tomato for variation.